December 12, 2011: Crock Pot Chicken and Potatoes Recipe

Here’s another easy way to cook the ever popular chicken in the crock pot. Especially during these hectic weeks around Christmas and New Year’s, it’s a real blessing to be able to put dinner in the crock pot in the morning and come home at night to a fully cooked meal.

All the ingredients in the crock pot, ready to cook all day on low.

Crock Pot Chicken and Potatoes

1 T. olive oil

6 – 8 garlic cloves, peeled

1 medium-sized yellow or white onion, cut into big chunks

2 large white potatoes, peeled and cut into large chunks

2 t. fresh rosemary, coarsely chopped

2 large bone-in, skin-on chicken breasts

2 T. butter

1 t. dried sage

½ t. paprika

½ t. garlic salt

¼ t. cumin

1 t. Montreal Chicken Seasoning (McCormick Grill Mates)

Set your crock pot heat to high. Add the olive oil, garlic cloves, onions, potatoes and fresh rosemary. Place the chicken breasts, skin side up, on top of the vegetables. Melt the butter and add the seasonings. Pour over the top of the chicken; sprinkle with Montreal Chicken Seasoning. Cover the crock pot and reduce heat to medium. Cook for 5 – 6 hours (or 7 – 8 hours on low).

Optional: Just before serving, heat a skillet to medium high. Add the chicken breasts, skin side down. Cook for a minute or so, just until skin crisps up.

Variation: For something a bit different, use yams in place of white potatoes and a Vidalia (sweet) onion in place of yellow or white onion.

Serve chicken over vegetable mixture and add a green vegetable, such as peas or green beans, for a complete meal.

Serves 4